Pancake sheet topped with mixed fruits and drizzled with syrup, cut into squares and ready to serve.

Pancake Sheet with Fruit and Syrup

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Table of Contents

Introduction

If you love pancakes but don’t love flipping them one by one, Pancake Sheet with Fruit and Syrup is about to become your new favorite breakfast hack. I discovered this method on a busy morning when I wanted a big pancake breakfast without the mess and time. You simply pour your batter into a sheet pan, bake it, and boom—pancakes for everyone at once! Top it with colorful fruits and a drizzle of syrup, and you’ve got a brunch-worthy meal that’s easy, fun, and absolutely delicious. Great for feeding a crowd or just making mornings less hectic!

Ingredients

Pancake Sheet with Fruit and Syrup Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons melted butter (plus more for greasing)
  • 1 teaspoon vanilla extract
  • 1 cup fresh fruit (sliced strawberries, blueberries, banana slices, etc.)
  • Maple syrup, for serving
  • Powdered sugar, optional for dusting

Directions

Pancake Sheet with Fruit and Syrup instructions 
Pancake Sheet with Fruit and Syrup 5
  1. Preheat Oven:
    Preheat to 425°F (220°C). Lightly grease or line a 9×13-inch baking sheet with parchment paper.
  2. Mix the Dry Ingredients:
    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients:
    In another bowl, mix buttermilk, eggs, melted butter, and vanilla until well combined.
  4. Make the Batter:
    Pour wet ingredients into the dry and stir until just combined. Don’t overmix—it’s okay if it’s a little lumpy.
  5. Pour and Top:
    Pour batter into the prepared pan and spread evenly. Sprinkle fresh fruit over the top.
  6. Bake:
    Bake for 12–15 minutes, or until golden and a toothpick comes out clean from the center.
  7. Serve:
    Let cool slightly, slice into squares, and serve with maple syrup and a dusting of powdered sugar if desired.
Pancake Sheet with Fruit and Syrup

Tips & Tricks About Pancake Sheet with Fruit and Syrup

  • Make It Fun: Let kids decorate their own section with different fruits before baking.
  • Flavor Boost: Add lemon zest, cinnamon, or mini chocolate chips to the batter.
  • Storage Tip: Leftovers can be stored in the fridge for up to 3 days or frozen and reheated in a toaster.
  • Even Bake: Use a metal baking pan for best results—a glass pan may take longer to bake.

Discover more About Easy Sheet Pan Dinners Kid Friendly.

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